Ken Forkish Overnight White Bread with Poolish
Substituded 25% of bread flour with sprouted wheat... nice chewy crumb and crusty crust...
Overnight Country Blonde by Ken Forkish
Enjoyed baking this Ken Forkish recipe he calls Overnight Country Blonde sourdough I replaced the rye flour with 10%...
Newbie question re: spots in starter
Hello,I am brand new at making sourdough, and I just began cultivating my first starter (pictured here) on May 5th -- about...
Oven spring problems
Hello,My sourdough seems to have suddenly lost its oven spring. It rises on first and second proves as always, but then does very little in the oven. Often, as well the bread collapses somewhat - leaving a hole along the top. Until this point I was close to considering myself a sourdough...
Density
Help! I’ve been growing my sourdough starter for about 2.5 weeks now and I’ve made three loaves with it (2 last week and 1 this morning). While the bread tastes fine, it is very dense. It’s not rising as much as it should and isn’t very pillowy. Anyone have a solution for making my dough...
